Charlie Bigham's chicken & mushroom risotto700g

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Charlie Bigham's chicken & mushroom risotto
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Creamy risotto with arborio rice, sautéed chicken, mushrooms and bacon topped with our mushroom-infused butter.
Oven cook in 35 mins. Prepared with pride in my kitchen, cooked in yours.

    Water, Arborio Rice, Chicken (11%), Onions, White Wine, Milk, Cream (Milk), Butter (Milk), Button Mushrooms (3%), Smoked Bacon (Pork, Water, Salt, Preservatives: Sodium Nitrite, Sodium Nitrate and Potassium Nitrate, Antioxidant: Sodium Ascorbate*), Extra Virgin Olive Oil, Regato Cheese (Milk), Rapeseed Oil, Oyster Mushrooms, Garlic Purée, Chicken Stock (Chicken, Dried Potato, Water, Yeast Extract, Salt, Chicken Fat), Shiitake Mushrooms, Wheat Flour, Fresh Parsley, Salt, Mushroom Stock (Mushroom Concentrate, Salt, Dried Mushrooms, Cornflour), Nameko Mushrooms, Thyme, Porcini Powder, Black Pepper, Porcini Flavour, *Don't worry, this is part of the traditional curing method of Smoked Bacon
    For allergens, including Cereals containing Gluten, see ingredients in bold

    . *Typical values as sold

    Typical valuesper 100g*
    Of which Saturates4.5g
    Of which Sugars0.6g

    Allergy advice

    • May Contain Nuts
    • May Contain Peanuts
    • May Contain Sesame
    • May also contain Nuts, Peanuts and Sesame


    • WARNING: Although we do our very best to take out all the bones, some may remain.

    Oven cook

    This recipe is made with some raw ingredients and isn't suitable for microwaving, so please follow these cooking instructions carefully.1. Preheat your oven to 200ºC/180ºC fan/ gas mark 6. (Be careful not to grill by mistake!)2. Remove the film but leave the risotto in its wooden tray*. Place on a baking tray in the centre of the oven and cook for 35 minutes.3. Leave to stand for 2 minutes before serving. Make sure it's piping hot throughout.*Our wooden trays are designed for the oven. Just make sure they aren't placed close to any element of flame.




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